Our potager is overflowing with rhubarb at the moment, and I am always happy to come across a new recipe for eating the stuff! We eat it in crumbles, with a little added ginger (YUM!), simply stewed and served with fromage frais SIGH …. and sometimes I blend the cooked rhubarb to make a fool …HAPPY DAYS…..
Recently I came across this recipe from an Aussie website, and have made it several times since with great success.
I am used to making raspberry pavlova, but this meringue recipe was slightly different and actually really foolproof – exactly what I needed! The only thing I sometimes have to adjust is the sugar used with the fruit, depending on how sweet my rhubarb is.[blank]
2 teaspoons butter, melted
2 teaspoons cornflour
5 egg whites
½ cup (110g) caster sugar
½ cup (110g) firmly packed brown sugar
1 tablespoon cornflour, extra
¾ cup (180ml) thickened cream, whipped
200g Greek-style yogurt
500g rhubarb, trimmed
¾ cup (165g) caster sugar
1 teaspoon vanilla bean paste
[blank]Wash the rhubarb stems thoroughly; cut into 1 inch pieces. Stir the sugar and rhubarb together in a medium bowl. Transfer the rhubarb mixture to a colander with the bowl underneath. Cover, refrigerate for 6 hours or overnight. Add the rhubarb, juices and vanilla bean paste to a heated medium frying pan, bring mixture to the boil. Simmer, uncovered, stirring occasionally, for about 5 minutes or until rhubarb is just tender.
Preheat the oven to 150°C (130°C fan-forced). Lightly grease a piece of waxed baking parchment with butter, and lay it on a baking tray. Sift the cornflour over the greased area.
Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add the caster sugar, beating until dissolved between additions. Gradually add the brown sugar, beating until dissolved between additions. Fold in the extra sifted cornflour.
Pile the meringue along the centre of the prepared plate. Use a metal spatula or the back of a spoon to spread the meringue over the greased area, making a shallow indentation along the centre.
Reduce the oven temperature to 100°C (80°C fan-forced). Bake the meringue in the lower half of the oven for 1½ hours or until dry and crisp. Turn off oven; cool in the oven with the door ajar, or overnight with the door closed. The slower you cool the meringue, the less chance of it cracking.
Combine the whipped cream and yogurt in a medium bowl. Top the pavlova with cream mixture and half the rhubarb mixture. Serve with the remaining rhubarb mixture.[blank]
Photo and recipe thanks to Australian Womens Weekly
I have been making these for the last couple years only with strawberries, but I have not used brown sugar. That sounds so good to me. I love your recipes, they always have a little spin on them to kick up the flavor. I use the yolks for ice cream base or lemon curd.
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Deve ser muito bom! Vou fazer esta receita! Obrigada!
Comment résister aux résultats d'une telle recette ?…
Usually I make a circular pavlova with damsons or strawberries, but an oblong rhubarb one? I definitely have to try this, looks delicious! Thank you
Loving that plain winter rhubarb on the pav what a lovely alternative to the pretty fruits and just as colourful.
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Too bad I had a smoothie for breakfast, I'd have rather had this! The fruit & yogurt make it healthy, right? 😀 lol
I had to smile Sharon… The Australian Women's Weekly was my first ever cookbook… considered somewhat of a bible when it came to recipes… and it's still going strong..
Delicious recipe… xv
En effet, il est rare que je transmette une recette de quelqu'un d'autre. Mais is se trouve que cette recette fonctionne très bien telle qu'elle est, donc je ne vois pas de raison de la changer ni d'en cacher la source! En plus leur photo est très bien.
Bien à vous
Sharon this Pavlova looks so delicious and is beautifully done!
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Hubby's birthday is next week and I have been searching for a cake recipe – this is perfect. Merci
Perfect timing for this recipe as my sisters are coming are to dinner next weekend. I love making pavlovas but have never used brown sugar before so it will be interesting to see how it turns out. Thanks.
Beautiful pavlova. I would have never thought to use rhubarb as a topping. Thanks for pointing me in that direction.
I am with Lorrie.
Every Australian and New Zealander has grown up on pavlova since their second birthday party cake, but I have never thought to use rhubarb either. And it is not because my family doesn't eat rhubarb – we do. It is because pavlova, strawberries and passionfruit go together automatically.
I have been making rhubarb and ginger jam this week – also delicious! I love rhubarb and will definitely try your recipe, looks soooo good!!
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Making this today for Father's Day tomorrow. We all love rhubarb so bound to be a success.
Wow, So delicious rhubarb recipe here! Even just merely looking at this photo, you can’t refuse to have a spoon of it into your mouth. I wish I could bake one for my family one of these days. Thank you for sharing with us the nutritional value of such recipe.
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Oh yum!!! I can't believe it's so easy to make!